I have a weak spot for pancakes. I think it goes back to childhood. When I was growing up my parents both hated going to places like The Original Pancake House or Denny’s (which is where, in my opinion, they served the absolute best pancakes!) Actually, I felt deprived that we couldn’t go to “fun” restaurants like that. Luckily I had a grandmother who shared my passion for pancakes and fun dining so as a special treat she would take me to The Original Pancake House so I could order the famous pancake face (with whipped cream for hair, chocolate chips for the eyes and mouth and the maraschino cherry nose-does anyone remember eating that?)
Anyway, pancakes and I go way back. But these days I can’t get away with eating the pancake face from my childhood days anymore. All grown up now, I eat whole food “big girl” pancakes-made with anti-inflammatory superfoods like chia seeds or flaxseeds. I’m not going to lie and say my pancakes would win a taste-test over the Original Pancake House pancake face. But, I can tell you mine do taste pretty darn good and they are jam packed with nutrients. They’re also an easy whole foods recipe anyone can make.
Here’s the recipe!
Ingredients (Serves: 2 ) (Yields 6 small pancakes)
2 organic free-range eggs, lightly beaten
1/4 cup low-fat plain yogurt (such as grass-fed Siggis brand)
1/2 cup water
1/2 teaspoon pure almond extract
1/4 cup Mila (chia seeds) or ground flaxseeds (such as Barlean’s Forti-Flax)
1/4 cup wheat germ
2 tablespoons white whole wheat flour (such as King Arthur Flour)
Dash of sea salt
2-3 teaspoons extra virgin coconut oil (such as Barlean’s Extra Virgin Coconut Oil)
Blackberries or raspberries
1. In a small bowl, add the eggs, yogurt, water and almond extract. Beat well.
2. In a separate bowl, combine the Mila or flaxseeds, wheat germ, flour and salt.
3. Add the wet ingredients to the dry ingredients. Mix well.
4. Add the oil to a large skillet (use a paper towel to distribute the oil evenly over the skillet); heat the oil over medium-high heat. When the skillet is hot add about 2-3 tablespoons per pancake to the skillet. Cook for about 2 minutes per side. Serve hot with fresh raspberries or blackberries and a drizzle of Agave nectar.